Fresh Blueberry Squares
¼ cup sugar
2 tablespoons flour
½ stick (4 tablespoons) butter, softened
3 eggs (large)
1 cup sugar
2 sticks (1 cup) butter, melted
1 tablespoon vanilla extract
1 cup buttermilk
2 ¾ cups flour
1 tablespoon baking powder
1/8 teaspoon salt
3 cups blueberries, rinsed and dried
To make the topping. In a small bowl, using your fingertips, mix together all the topping ingredients until crumbly. Set aside.
Preheat the oven to 350oF/180oC.
Grease and flour a 9” x 13” baking pan.
To make the cake, in a large bowl, beat the eggs. Gradually beat in the sugar until the mixture is thick and pale yellow. Beat in the melted butter, then the vanilla and buttermilk.
In another bowl, stir together the flour, baking powder, and salt. Add to the egg mixture, stirring until the dry ingredients are incorporated.
Spread the batter in the prepared pan. Sprinkle the blueberries over the batter. Sprinkle the topping over the berries.
Bake the cake for 1 hour or until a toothpick inserted in the centre comes out clean. Transfer the pan to a rack to cool. Once cooled cut into squares.